The Intensive Method
Ingredients: Room-temperature
Products: White Bread, Pullman Loaves, Hoagie Rolls, Cinnamon Rolls
The Intensive Method revolutionized bread baking in the mid-20th century with the introduction of high-speed, multi-gear mixers into professional kitchens. This mixing technique allowed bakers to develop gluten in the mixing bowl fully, eliminating the need for long fermentation.
By using high-speed mechanical agitation, bakers could mix dough to full maturity in under 20 minutes and divide it within an hour. Although this sped up production and increased bakery output, it also altered the bread’s characteristics—producing a whiter crumb, thinner crust, and less complex flavor.
While still used today for high-efficiency bakes, it’s essential to understand how this method changes dough behavior and final product quality.
Intensive Method
Learning Objectives
In this lesson you'll learn how high-speed mixing quickly develops gluten, reducing fermentation time and streamlines production.
